Hi!
Does anyone have any yummy recipes for using up cabbage? Or for that matter recipes for preserving it in some way.
we seem to be accumulating them rather than using them!
Mostly red ones.
thanks in advance
Susi
Too many cabbages!!
Too many cabbages!!
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- spitfire
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Re: Too many cabbages!!
If you like spicy food you could try making "KIMCHEE" Korean spicey cabbage, you ferment it in jars that are buried in the ground.
It is buried in the summer and dug up and eaten in the winter. you can probably find the "how to's" on the web.
There is also a russian red cabbage dish called borshcht, not sure of the spelling, but i think it is made from red cabbage and beets.
It is buried in the summer and dug up and eaten in the winter. you can probably find the "how to's" on the web.
There is also a russian red cabbage dish called borshcht, not sure of the spelling, but i think it is made from red cabbage and beets.
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Re: Too many cabbages!!
the hard cabbages keep for ages and ages in the fridge, if well wrapped.
i braise my red cabbages, with onion, apple, bornw sugar spices, garlic and malt vinegar - I've given up following a recipe for it but there are lots out there.
once cooked, it freezes really well and great for an instant vegetable. we really like it with out thingymas dinner.
white cabbage mostly gets consumed as garlic cabbagein our house - its almost raw - cooked brielfly in garlic and butter....
i braise my red cabbages, with onion, apple, bornw sugar spices, garlic and malt vinegar - I've given up following a recipe for it but there are lots out there.
once cooked, it freezes really well and great for an instant vegetable. we really like it with out thingymas dinner.
white cabbage mostly gets consumed as garlic cabbagein our house - its almost raw - cooked brielfly in garlic and butter....
Red
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- pumpy
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Re: Too many cabbages!!
This year we had a really good harvest (early season). We just pulled 'em, cut 'em up then froze 'em ( no blanching). When ready just cook as normal......loads of flavour. Incidentally, when harvesting, cut the cabbage off at the top of the stem (which you leave in the ground), cut a cross in the top of the stem, & you should end-up with 4 mini cabbages.
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Re: Too many cabbages!!
I've just pickled a load in various vinegar and red wine and flavoured with cinnamon, chilli, star anise and peppercorns. It smells wonderful. I love a dollop of pickled red cabbage atop a veggie stew.
Re: Too many cabbages!!
Loads of yummy ideas, must investigate them all!!
Thanks everyone
Susi
Thanks everyone
Susi
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- frozenthunderbolt
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Re: Too many cabbages!!
'Lady Willow wrote:I've just pickled a load in various vinegar and red wine and flavoured with cinnamon, chilli, star anise and peppercorns. It smells wonderful. I love a dollop of pickled red cabbage atop a veggie stew.
I second this idea - i have made cabbage pickle for the first time this year - it looks fantastic, haven't tasted it yet but it is supposed to be fantastic :-)
Jeremy Daniel Meadows. (Jed).
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